Grated carrot-fennel salad with French cooked ham

Name: Grated carrot-fennel salad with French cooked ham
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Carrots; 2 small tubers of fennel (about 300 g each); 2 (200 g each) small heads Roman salads; 120 g finely sliced, French cooked ham; 1 large organic orange; 1-2 TABLESPOONS Maple syrup; 4-6 Tbsp Vinegar; 1-2 TEASPOONS Pepper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Carrots
2 small tubers of fennel (about 300 g each)
2 (200 g each) small heads Roman salads
120 g finely sliced, French cooked ham
1 large organic orange
1-2 TABLESPOONS Maple syrup
4-6 Tbsp Vinegar
1-2 TEASPOONS Pepper

Directions

1
Peel and wash the carrots and slice them into long shavings. Clean and wash the fennel, put the fennel greens aside. Cut out the stalk in a wedge shape, finely chop or slice the fennel. Clean and wash romaine lettuce, remove leaves from the stalk.
2
Put 2 leaves on each of 4 plates. Cut remaining salad leaves into strips. Roll up the ham and cut into 1-2 cm pieces. Chop fennel green. Wash orange, grate peel finely. Squeeze the juice, measure 100 ml.
3
Mix with syrup, vinegar, fennel green, orange peel and pepper. Mix prepared salad ingredients and sauce. Arrange on the salad leaves in portions.